Assess the effectiveness of safe practices when preparing, cooking and serving food. In a health and social care setting such as a nursery, it is extremely important to follow safe practices for a number of reasons. When preparing food, it is important to follow safe practices as if the person/people responsible for caring for the children do not follow these practices efficiently, it will increase the risk of food becoming contaminated. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated and this will then lead to a possible outbreak of food poisoning amongst both the staff and children who eat the food. When cooking food, it is extremely important to follow safe practices such as getting the pot or pan at a high enough temperature that will kill off bacteria because if the pan is not hot enough, this could possibly provide the bacteria with an opportunity to grow and multiply which will could cause an outbreak of food poisoning, for example, E.Coli.
It uses colorful icons, which illustrates safe food handling practices (National Grocers Association, 2008). 5. Are there any other items other than discussed above that Kudler needs to observe as a safe practice when handling organic produce? Kudler should ensure that there is a training program in place for employees discussing the importance of food handling, sanitation (e.g. washing produce and hands), inspection and disposal of poor products.
Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food. When stocking your fridge, place raw meat and fish in separate, covered dishes, and keep them on the lowest shelf so that they do not drip onto any other food. Harmful bacteria can grow at low temperature of your fridge | | Explain the importance of implementing food safety measures when providing food and drink for individuals | It is very important to ensure safety measures are implemented to avoid sickness and dioreah breakouts even food poisoning also contamination in the kitchen . | | Explain why personal protective clothing should be used when handling food and drink | Personal protective
In relation to CVD, there has been legislation put in place to help prevent the risk factors associated with CVD. These include the compulsory nutritional labeling of all food and non-smoking legislation. The nutritional labeling of food helps to prevent CVD by giving us the information we need to make an informed decision. By doing this we are able to buy nutritious foods that in the long term will help decrease the risk of developing CVD. Non- Smoking legislation has appeared in public places such as restaurants, pubs and clubs.
Contaminated water can lead to illnesses in those who drink it. The director is also responsible for getting out public service announcements to the public about the handling of food and water. Food prepared at someone’s home should not be allowed in shelters. Food must be kept at a certain temperature and not left out to be safe. Water must be treated to prevent diseases and illness.
Statutory regulations: Employment and insurance law – This is made up of laws and restrictions to protect the relationship between employer, employee, trade unions and the Government. To ensure that there is a correct working environment amongst all people involved. Building and accessibility regulations – This means that companies will need to make sure that anyone can access their building, this may be a ramp for disabled people or even a lift to get to another floor. Hygiene/Pest control – It is essential that a premises are kept clean and pest free in order to maintain high levels of hygiene, this would especially apply if there is a kitchen where food is made and sold as you do not want to spread any diseases. The staff also need to ensure that they are hygienic as well, this means washing their hands before handling any food.
If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
· Environmental Protection Act 1990. 1.2 Explain how the health and safety policies and procedures protect those in social care settings. All of the above mentioned legislations are crucial part of health and safety. Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning.
- Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995- sets out what needs to be reported. - Communicable diseases and infection control - Working Time Regulations 1998 - Care Standard Act 2000 - Control of exposure to Hazardous to Health 1999 Food Safety Act 1990 and Food Hygiene Regulations 2005. - Environmental Protection Act 1990 1.2 Explain the main points of health and safety policies and procedures agreed with the employer All of the above mentioned legislations are crucial part of health and safety. Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning.
If you gave someone the wrong medication you could cause the individual serious harm as well as cause serious legal complications for yourself and the company. * Food handling and preparation – you should have at least basic food hygiene training before you can prepare and serve food to others in a health care setting, this is so that you can handle food correctly to prevent cross contamination and possible food poisoning. * Emergency procedures – all staff must be trained on what to do in an emergency. This is so that in the case of an emergency staff are able to deal with it calmly and efficiently therefore avoiding any un-necessary stress to service users and avoiding harm to others. * Assisting moving and handling – you must not assist with moving and handling without relevant training as you can yourself serious injury or injure the individual you may be moving.